Einfluss der Verarbeitung und der Lebensmittelmatrix auf den In‐vitro‐Verdau sowie die Bioverfügbarkeit phenolischer Verbindungen des Gewöhnlichen Schneeballs (Viburnum opulus)
- 30 August 2021
- journal article
- abstracts
- Published by Wiley in Lebensmittelchemie
- Vol. 75 (S2), S085
- https://doi.org/10.1002/lemi.202158086
Abstract
No abstract availableKeywords
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